Quinoa Fried "Rice" with Chicken and Vegetables

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Healthy Quinoa Fried "Rice" with chicken and vegetables. Easy, delicious and packed with protein! Better than take out and great for meal prep and leftover.

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings: 6 servings

Calories: 379 kcal

Course: Main Course

Cuisine: Chinese, American

Ingredients

4 tablespoons extra-virgin olive oil divided
1 pound chicken breast boneless, skinless, cut into bite-sized pieces, about 2 medium breasts
8 ounces baby bella cremini mushrooms sliced
2 carrot cut into 1/4-inch dice (about 1 1/4 cups, large
1 bell pepper cut into 1/4-inch dice (about 1 1/4 cups, large, red, yellow, or orange
3 garlic minced, cloves
2 teaspoons ginger freshly grated
3 egg lightly beaten, large
2 ½ cups quinoa the colder, the better! I make mine in advance and refrigerate it, cooked, cold
4 tablespoons soy sauce plus additional to taste, low sodium
1 ½ tablespoons sesame oil toasted
2 teaspoons Chili garlic sauce Sambal Oelek, optional
1 cup edamame thawed, frozen, shelled
1 green onions thinly sliced, small bunch

Instructions

Cup of Yum

Heat a large skillet or wok over medium high heat and add 1 tablespoon of the olive oil. Once the oil is hot, add the chicken. Cook until the chicken is browned on all sides and cooked through, about 5 to 6 minutes. Remove to a large bowl or plate and set aside. Pour out and discard any juices that have collected in the bottom of the skillet.
Reduce the heat to medium. Add 1 tablespoon olive oil, the mushrooms, carrots, and bell peppers. Toss to coat the vegetables in the oil, then cook, stirring occasionally, until the mushrooms are browned and the bell peppers and carrot are crisp-tender, about 8 minutes. Stir in the garlic and ginger and cook just until fragrant, about 30 seconds. Remove the vegetables and any juices that have collected in the skillet to the plate with the chicken.
Add 1/2 tablespoon olive oil to the skillet. Add the beaten eggs and cook, using a spatula to constantly stir and break apart the eggs into small pieces. Remove the cooked eggs to the plate with the chicken and vegetables.
Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase the heat to high. Add in the quinoa and stir to coat it with the oil. Spread it into as flat of a layer as you can. Let it cook undisturbed until it’s toasted and golden on the bottom, about 1 to 2 minutes. With a large spatula, flip it in large sections so that fresh, uncooked portions are touching the bottom of the pan. Repeat cooking and flipping 1 to 2 more times, until it’s nicely toasted throughout.
Stir in the soy sauce, sesame oil, and chili garlic sauce and stir until the quinoa is evenly coated. Add the chicken and vegetables along with any of the vegetable juices and edamame. Stir to combine. Stir in the green onions, then reduce the heat to low. Let cook, stirring occasionally, until warmed through, about 1 to 2 minutes. Taste and adjust seasoning as desired (this will vary based on how salty your soy sauce is and how hot you like your stir fry; I usually dash on a bit more soy sauce and a little extra chili sauce). Enjoy immediately.

Notes

Store leftovers in the refrigerator for up to 4 days. Rewarm gently in the microwave and season with a little extra soy sauce as desired.
Freeze leftovers for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition Information

Serving 1(of 6), about 1 1/2 generous cups Calories 379kcal (19%) Carbohydrates 25g (8%) Protein 26g (52%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 130mg (43%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 379

% Daily Value*

Serving	1(of 6), about 1 1/2 generous cups
Calories	379kcal	19%
Carbohydrates	25g	8%
Protein	26g	52%
Fat	19g	29%
Saturated Fat	3g	15%
Cholesterol	130mg	43%
Fiber	4g	16%
Sugar	4g	8%

* Percent Daily Values are based on a 2,000 calorie diet.